Smoked Corn on the Cob

Smoked Corn on the Cob - two ways!

You can use this recipe on a smoker or a gas grill - just turn the gas grill off on one section / half and place the corn so it is not on direct heat. If you have a grate temp gauge, try and get the indirect heat side around 250F.

This recipe is for corn two ways!

Style #1 - cooked in it's husk! Fill a large pot with cold water and 2 tbspn Season Salt and stir until the Season Salt is dissolved. Submerge the corn completely under water for at least 1/2 hour - better for 1 hour.



Style #2 - Bacon wrapped Corn on the Cob - remember - EVERYTHING is better wrapped in bacon!

Remove the husk from the corn and cut the ear in half. Wrap each 1/2 ear in one single piece of bacon. If you stretch the bacon while wrapping the corn, it should stick without having to use toothpicks when you release the bacon and it contracts.

The fat from the bacon will slowly render into the corn cooking it and adding flavor! Cook the bacon corn until the bacon is completely cooked - usually around 45 - 60 minutes at 250F.

After the corn has been on the grill for about 45 minutes, remove the husk from the whole ears of corn and place back on the grill for another 5 - 10 minutes.

Both ways are excellent! There is already some salt flavor on the whole ears and the 1/2 ears wrapped in bacon usually has enough flavor where no butter, salt, or pepper are needed!

Smoked Mac & Cheese

Smoked Mac & Cheese - this recipe is a crowd favorite, really easy to make, and can be easily modified to suit all kinds of tastes!

WARNING - this recipe is NOT low fat!!!



I like to use disposable 1/2 pans because they're easy to clean up (throw away) and can be used on the smoker, in the oven, or on the grill. They're also pretty cheap.

Here's the basic ingredients per 1/2 pan:

• 1lb of Large Elbow Macaroni
• 1 stick of butter
• 1 tblspn of minced garlic
• 1 cup of heavy whipping cream
• 1/2 tblspn of black pepper
• 1 tblspn of season salt
• 4 cups of shredded cheddar (or mixed cheddar / jack cheese)
• 2 cups of cubed cheddar
• about 1/2 cup of bread crumbs

Boil the elbow macaroni until done.

In the disposable 1/2 pan add the garlic, butter, season salt, and pepper and place onto the grill. Mix until the butter is dissolved.

I added some chopped (cooked) hot links to the pan on the right.

• Add the macaroni
• Add the heavy whipping cream
• Add 4 cups of shredded cheese
• Mix until evenly blended
• Add 2 cups of cubed cheese and mix until cubes are evenly distributed
• Sprinkle the bread crumbs evenly across the top

Place in the smoker (or oven) for 30 - 45 minutes @ 250F or until the cheese is bubbling a bit and the bread crumbs are dark brown.

Let's eat!!